Tandoori chicken with dates and onions

Main course - South Africa

You'll need:

2 small chickens
1 half finely diced pepper
1 teespoon freshly diced ginger
1 teespoon finely chopped garlic
1 teespoon curcuma
300 ml buttermilk
Salt and pepper
1 sliced pineapple
200 g chopped dates
1 diced onion
1 1/2 diced red peppers
250 ml cider
2 teespoons brown sugar
2 leaves gelatine, soaked in cold water

Our tip

Serve with yam or corn.


  • Step 1

    Cut open the chickens from the back, remove the backbones and place in a non-metallic bowl.

  • Step 2

    Mix in the red peppers, ginger, garlic, curcuma, buttermilk, salt and pepper.

  • Step 3

    Allow to stand in a fridge for 12 hours, turning over regularly.

  • Step 4

    Remove the chickens from the marinade, allow the juice to drop and grill or roast for ca. 40 minutes at 220°C (if the chicken is larger, allow more time for roasting).

  • Step 5

    Towards the end of the roasting time, place the pineapple on the roasting tin or fry it separately.

  • Step 6

    Mix the dates and onions, red pepper, cider, sugar and salt and heat. Squeeze out the gelatine leaves into the mass and cool in the fridge for 2-3 hours.